US2002168450A1PendingUtilityA1
Melting body
Priority: Nov 28, 2000Filed: Nov 28, 2001Published: Nov 14, 2002
Est. expiryNov 28, 2020(expired)· nominal 20-yr term from priority
A23L 23/00A23P 10/28A23P 20/11
37
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Claims
Abstract
The invention relates to a melting body for introducing organoletical
Claims
exact text as granted — not AI-modified1 . Melting body for introducing organoleptically active additives to foods consisting of a transport-stable outer wall which dissolves in the food and releases the contents and which encloses a filling comprising these additives.
2 . Melting body according to claim 1 , characterized in that the outer wall consists of hard fat which has a melting point in the range of the temperatures which hot foods customarily have.
3 . Melting body according to claim 1 , characterized in that the outer wall material has a melting point of 30-80° C., preferably 40-70° C.
4 . Melting body according to claim 1 , characterized in that it has a size corresponding to a diameter 1-5 cm, preferably 2-4 cm.
5 . Melting body according to claim 1 , characterized in that the filling is a seasoning.
6 . Melting body according to claim 1 , characterized in that the filling comprises a fat- or oil-based seasoning.
7 . Melting body according to claim 1 , characterized in that it consists of 40-90% by weight, preferably 65-85% by weight, of wall material and 10-60% by weight, preferably 15-35% by weight, of filling.
8 . Melting body according to claim 1 , characterized in that it has the shape of a cube or a sphere.Cited by (0)
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